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Quiche Lorraine recipe
(Quiche recipe from Lorraine region of France)
Ingredients for
4 people:
-
6
eggs
- 7 ounces (200 g) chopped Bacon
- 4-5 ounces (125 g) grated
Gruyere Cheese
- 2 cups
(500ml) soured cream (in French: Crème Fraiche)
- 2 cups
(500ml) Yoghurt (in French: Fromage Blanc
- Shortcrust
Pastry (in French: Pate Brisee)
- Salt and
Pepper
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Preparation Time: 15 Minutes |
Cooking Time: 40 minutes |
Recipe:
-
Put the pastry in a greased oven-proof
dish, covering the bottom and sides of the dish.
-
Sprinkle the chopped bacon and then the
grated cheese onto the pastry bottom. If you don’t have Gruyere cheese, you can
use cheddar or other cheese.
-
Mix together the eggs, crème, fromage
blanc, pepper and salt. Pour into the oven dish.
-
Put into preheated oven and bake for 40
minutes at 180ºC (350ºF) or until filling is firm and golden.
-
Quiche Lorraine can be served hot or
cold.
Notes:
If you don’t have Gruyere cheese,
you can use cheddar or other cheese.
Sourced cream is not exactly the
same as Crème Fraiche, but it is close.
Fromage Blanc is actually a mild
creamy white cheese. However, it is similar in taste to yoghurt, which can
be used instead.
A mixed salad goes well with Quiche
Lorraine, together the two make a meal.
History:
Quiche Lorraine is a classic French
recipe, from the Lorraine area of France. In fact, at the time that Quiche was
originally created (around the 16th century) this area was a German
Kingdom. However, after alternating back and forth between Germany and France,
it is now firmly part of France (although still with a strong German flavour in
cuisine and many other aspects due to its historical connections).
Quiche Lorraine is a typical example of
a French regional dish which has become popular throughout France and the world
in general. As it has spread, many variations on the basic idea have developed
so one can easily find scores of different recipes. Some have additional
ingredients (e.g. mushrooms, broccoli), or use different types of cheeses or
include various spices. Perhaps the most popular variation is the addition of
sliced tomatoes (they are place into the dish prior to cooking with the
egg/cream mixture poured over them). One also finds vegetarian versions, with
the bacon replaced by various vegetables.
If the recipe is modified to include
onions, it is then known as Quiche Alsatian. Simply add 125 g (half a cup) of
grated or chopped onions to the above recipe to change it from Quiche Lorraine
to Quiche Alsatian.
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